Gluten Free Pad Thai Recipe (Easy & High Protein)

pad thai sauce made from fish sauce with fresh cilantro

4.75 from 4 votes

Gluten Free Pad Thai Recipe (Easy & High Protein)

This gluten free pad thai is my at-home version of the Thai street food I fell in love with, made with rice noodles, tofu, egg, and a tangy lime sauce. Ready in 35 minutes with 33g of protein per serving.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: Thai

Servings: servings

Calories: 812kcal

Author: Bailey Campbell

Ingredients

4 ounces rice noodles

FOR THE SAUCE

2 tsp soy sauce or tamari for gluten free
¼ cup rice wine vinegar
2 tbsp fish sauce
¼ cup brown sugar
Garnish - fresh bean sprouts, green onions, lime wedge, peanuts, red chili flakes optional

FOR THE MAIN INGREDIENTS

1 pkg tofu 350g
1 shallot finely diced
4 garlic cloves finely chopped
4 eggs beaten
1 tsp ginger powder
Salt + pepper
3 tbsp sesame oil
1 lime

Instructions

COOK NOODLES according to package directions until they are tender. Rinse under cold water.
MAKE THE SAUCE by mixing the soy sauce, rice wine vinegar, fish sauce, and brown sugar in a small bowl. Set aside.
PREP THE PROTEIN by blotting the tofu with paper towels pressing down firmly. Cut tofu into one inch cubes, sprinkle with salt and pepper, and if you want them extra crispy you can add cornstarch to them as well.
PREP THE VEGGIES AND EGGS by chopping up the shallot and garlic. Then beat eggs in a separate small bowl.
Cook the tofu by heating a small amount of oil in a large saucepan and fry until cooked through and golden brown over medium-high heat. Remove from pan and set aside.
In the same medium-size pan, heat sesame oil. Add the shallot and garlic and stir until fragrant and golden.
Make a well in the pan with the garlic mixture all around and add the beaten eggs. Scramble them and bread them apart and begin incorporating them into the garlic mixture.
Add the noodles to the egg mixture and continue cooking and stirring constantly until noodles become very soft.
Add the pad thai sauce and and cook for 1-2 minutes. Add the cooked tofu and continue cooking for another few minutes. You can add a bit of water if noodles seem too dry and not soft enough.
Serve with bean sprouts, peanuts, green onions, red chili flakes and lime wedges. Adjust the sweetness, lime or salt if desired.

Notes

Storage – Store leftovers in an airtight container in the fridge for up to 3 days or freezer for up to 3 months.

Nutrition